Who's got "refrigerator pickle" recipes?

Your recipes which you'd like to see in the T&TTT Cookbook #2.

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Who's got "refrigerator pickle" recipes?

Postby WarPony » Sun Aug 31, 2008 4:30 pm

One of my friends Mom makes a mean pickle recipe. It's not just cucumber slices but celery, jalapenos, carrots, dill and baby onions. I don't know her exect recipe but it's goooooood!!!!!

Who else has a good one................................

Jeff
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Postby bledsoe3 » Sun Aug 31, 2008 10:16 pm

Chip maybe? :lol:
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Postby Kevin A » Sun Aug 31, 2008 10:20 pm

bledsoe3 wrote:Chip maybe? :lol:

Yeah, Chip has a rather unique method for pickling cucumbers. ;) 8) :lol:
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Postby WarPony » Mon Sep 01, 2008 1:28 pm

Okay, I did some searching on the 'net and found some recipes. I made my own up............ we'll see how this crap turns out.

Veggies:
Cucumbers cut in half and then quartered.
Celery
Onion
Jalapeno peppers
Baby carrots
Green pepper

Pickling jucie:
1/2 C Mortons pickling salt
1/2 C sugar
6 C white vinegar
4 C water
1/4 Tsp. celery seed
1 Tbsp. hot pepper flakes

I cut the veggies in pieces that would fit into each jar and then just crammed "this" and "that" into 5 pint Mason jars and set them into a pan of water on the stove and turned on the heat. While that was going I boiled the "juice" ingredients in another pot. When both came to a boil, I poured the "juice" into each jar up to the neck and continued to boil the jars for about 10 minutes. Then I put new lids on and screwed the rings on, took the jars out of the water and will let them cool off.

Just heard one of the lids 'ping' as it cools off letting me know there is a good seal............... :twisted:

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Postby Juneaudave » Mon Sep 01, 2008 1:44 pm

Ummm Good...If that don't turn out (and I'm sure it will), I'll send my Garlic Dill Jalapeno Pickle recipe. Oh yeah...I do it about the same, but boil the jars and lids first...stuff them full of 6 cloves garlic, 2 Jalapeno's, 6 cocktail onions, some dill weed, and cucumbers...pour in the boiling brine, cap them, and skip the processing. They always seal just fine and come out crisp.

This is the first summer in twelve years I didn't make pickles. Cucumbers don't grow up here, so Marcia and I have hauled up a couple suitcases of fresh cukes up from Seattle each and every year, and had a neighborhood "pickling party" with three or four close neighbors. Everyone leaves with a case of pickles, and there is usually a baseball game on!

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Postby WarPony » Mon Sep 01, 2008 2:06 pm

Thanks, Daver. Now that I think of it, the recipe I made isn't REALLY refrigerator pickles but will eat them anyway. :lol:

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Postby Nitetimes » Mon Sep 01, 2008 5:19 pm

Juneaudave wrote: skip the processing. They always seal just fine and come out crisp.
:thumbsup:


Yup, that's one thing you never want to do with pickles. Once the boiling brine is in get the lids on as quick as possible and leave it at that. The hot brine will do the rest.
Any processing after that will just give you soggy pickles. :cry:
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Postby WarPony » Mon Sep 01, 2008 5:40 pm

Any processing after that will just give you soggy pickles. :cry:


Welp, I'll know better next time............

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A little different...

Postby dreadcptflint » Tue Sep 02, 2008 3:41 pm

Have you heard of a Koolicle or Kool Aid Pickle? It is not for everyone this is what I did to the basic recipe for a contest.

Recipe Title: Blue Apple Pickles (aka The Healthy Koolickle)

Ingredients & Quantity: 1 (46-ounce) jar whole dill pickles (Not Kosher nor Garlic)
1 (16-ounce) Tree Top Frozen Apple Juice concentrate, thawed
½ cup Sugar
1 teaspoon of Blue Food coloring


Prep Time: 10 minutes active 6 days inactive

Instructions:
1. Drain and discard the juice from the pickle jar. Remove the pickles from the jar and cut each one in half lengthwise. Return the pickles to the jar and set aside.
2. In a large measuring cup, combine the thawed Treetop concentrate juice, the sugar, water and blue food coloring. Mix until the sugar has completely dissolved. Pour enough of the liquid into the pickle jar to cover the pickles. Discard any excess.
3. Cover the jar and refrigerate at least 24 hours. Six days will produce the best results.
4. Makes one 46-ounce jar of pickles.

Serving Size: 1 oz. (about 1 half pickle)

Number of Servings: usually 28

Additional Serving Instructions or Suggestions:

Follow this recipe and you end up with a sweet, sour, salty pickle treat which kids of all ages love. They can be eaten plain or used as you would a pickle. You can put them on hotdogs, hamburgers or use them in your favorite potato salad recipe. (When was the last time that you ate a red, white and blue potato salad?) Every kid in your house will go crazy when you pull out a jar of Blue Apple Pickles.


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In the trials of this recipe, I had several people request this recipe.
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Re: A little different...

Postby mandy » Tue Sep 02, 2008 6:55 pm

dreadcptflint wrote:Have you heard of a Koolicle or Kool Aid Pickle? It is not for everyone this is what I did to the basic recipe for a contest.

Recipe Title: Blue Apple Pickles (aka The Healthy Koolickle)

Ingredients & Quantity: 1 (46-ounce) jar whole dill pickles (Not Kosher nor Garlic)
1 (16-ounce) Tree Top Frozen Apple Juice concentrate, thawed
½ cup Sugar
1 teaspoon of Blue Food coloring


Prep Time: 10 minutes active 6 days inactive

Instructions:
1. Drain and discard the juice from the pickle jar. Remove the pickles from the jar and cut each one in half lengthwise. Return the pickles to the jar and set aside.
2. In a large measuring cup, combine the thawed Treetop concentrate juice, the sugar, water and blue food coloring. Mix until the sugar has completely dissolved. Pour enough of the liquid into the pickle jar to cover the pickles. Discard any excess.
3. Cover the jar and refrigerate at least 24 hours. Six days will produce the best results.
4. Makes one 46-ounce jar of pickles.

Serving Size: 1 oz. (about 1 half pickle)

Number of Servings: usually 28

Additional Serving Instructions or Suggestions:

Follow this recipe and you end up with a sweet, sour, salty pickle treat which kids of all ages love. They can be eaten plain or used as you would a pickle. You can put them on hotdogs, hamburgers or use them in your favorite potato salad recipe. (When was the last time that you ate a red, white and blue potato salad?) Every kid in your house will go crazy when you pull out a jar of Blue Apple Pickles.


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In the trials of this recipe, I had several people request this recipe.


Oddly enough I have seen those being sold at a Feast Day on the Reservation. I didn't think anyone else made them.

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Postby WarPony » Tue Sep 02, 2008 9:08 pm

Well, I tried my pickled veggies tonight.............. holy crap!! I used WAYYYYYYYY too much salt!!! I might pour out the liquid and add some water and see if it will even it out at all. Maybe 2 TBSP will be enough next time.

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Postby dreadcptflint » Tue Sep 02, 2008 9:36 pm

Mandy,
What recipe do you use? I have one that I used with the fruit punch but the end result was less than spectactular.
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Postby Juneaudave » Tue Sep 02, 2008 10:16 pm

Okay Jeff...here you go!!!

JuneauDave's Almost Famous Spicy Jalapeno Garlic Dills

Recipe for 12 Quarts

15 Lbs. Medium Sized Pickling Cucumbers (Mixed sizes work best)
3 qts. Water
3 qts. Distilled Vinegar
3/4 Cup Pickling Canning Salt
1 Cup Sugar
1 Jar Pickling Spice (Optional)
1 or 2 Fresh jalapeno Pickles per jar
6 Fresh Garlic Cloves per jar
3 Fresh Peeled Pearl Onions per jar
1 Fresh Dill Head per jar
12 Wide Mouth Quart Canning Jars and Lids



    For Seattle cukes, cukes should be ready for pickling during the first two weeks of August
    Put water, vinegar, salt and sugar in a pan on low heat
    Heat Jars and lids in separate water baths to sterilize, set clean jars aside
    * Put 1 teaspoon of pickling spice in each jar (optional)
    Pack cukes, garlic, onions, and peppers in each jar
    While stuffing jars, bring brine to boil
    Pour or ladle the boiling brine into jars leaving 1/4 inch head space
    Wipe moisture from rim of jars
    Adjust and tighten caps
    Pickles will be crispier if you do not process jars in a boiling water bath
    Good luck and have fun
    And, for best results do not open till Thanksgiving

    JuneauDave's Secret: "Only can cukes that have been picked within the past 24 hours"

    * I prefer my pickles without the spices

    Whoo Hoooo :thumbsup:
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Postby Pam Wright » Fri Sep 05, 2008 12:33 am

My grandma's old stand-by was just Cucumbers and Onions with half vinegar (I prefer apple cider vinegar) and half water in an old mason jar in the fridge for a day or two.... the longer they sit in the fridge the better they were.....

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